Spinach Artichoke Stuffed Shells
I fell in love with artichokes years ago when I went to California for the first time. The artichoke fields around Carmel and Monterey are just beautiful. We have been going to Carmel By The Sea for about 15 years now, and we established some traditions over the years that we always look forward to, including visiting The Cottage for lunch and enjoying their artichoke soup and going to a local market and getting fresh artichokes to be steamed for dinner.
This plant originated in the Mediterranean and has been used for centuries for its medicinal properties, including lowering blood sugar levels, improving digestion, heart health and liver health. Artichokes are just loaded with nutrients and low in fat while rich in fiber. They are also one of the richest sources of antioxidants. There are studies that suggest artichokes may have positive effect on cholesterol levels or anticancer effects.
I try to add this wonderful plant to my sauces or to my spinach pesto that I use to stuff pasta shells of crepes. It is easy to make and any beginner chef can make this delicious recipe.
Spinach-Artichoke Pesto
Ingredients;
1 lb baby spinach
15 oz can artichoke hearts
4 garlic cloves
2 Tbl olive oil
2 cups ricotta cheese
1 cup feta cheese
1/2 tsp salt
1/3 tsp pepper
dash of nutmeg
1 cup of grape tomatoes, halved
1/3 cup parmesan cheese
32 oz Marinara Sauce ( 1 jar or homemade)
Sauté garlic cloves with artichoke heart in olive oil. When fragrant, after about 2-3 minutes transfer artichoke and garlic to a food processor. In the same pan steam spinach (you may need to do it in two parts), by pouring a little water on the bottom of your pan and cover with the lid. When spinach starts to wilt after about a minute transfer it to the strainer and run cold water over it. That step will make spinach stop cooking. Squeeze access water from spinach and add it to a food processor. Add salt, pepper and cumin. Blend everything until creamy. Taste it and add more spices if needed.
In the meantime cook 12 oz. box of Jumbo Shells pasta. After it’s cooked, stuff the pasta with Spinach-Artichoke Pesto. Pour marinara sauce on the bottom of a 9 in x13 in rectangular baking dish. Place shells with the opening facing up, place grape tomatoes in between shells and sprinkle Parmesan cheese on top. Bake at 350F for 45 minutes.
